Chocolate five-spice custards with brulee topping

Photography by Ian Wallace

In a fabulous example of fusion desserts, Asian spices meet classical French brulee to create a gourmet taste phenomenon.

Makes 6

Ingredients
    1 cup (250ml) milk
    1 cup (250ml) thickened cream
    2 tsp finely grated orange rind
    1/2 tsp Chinese five-spice
    1/4 cup (55g) caster sugar
    2 eggs, lightly whisked
    4 egg yolks
    150g dark chocolate, finely chopped
    50g milk chocolate, finely chopped
    1/4 cup (45g) icing sugar mixture

Method
Combine the milk, cream, orange rind and Chinese five-spice in a medium saucepan over low heat. Bring to a simmer. Remove from heat and set aside for 15 minutes to infuse.

Use a balloon whisk to whisk sugar, eggs and egg yolks together until well combined. While continually whisking, gradually add the milk mixture in a thin, steady stream. Strain mixture through a fine sieve into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until custard thickens and coats the back of the spoon (do not overcook as the custard will split).

Place the chocolate in a heatproof bowl. Pour over the hot custard and gently stir until chocolate melts and mixture is smooth. Pour among six 2/3-cup (160ml) capacity cups or ramekins. Place on a tray in the fridge and set aside for 6 hours to chill and thicken.

Sprinkle each brulee with icing sugar. Place under a hot grill for 1-2 minutes or until sugar caramelises (alternatively, use a brulee gun). Serve immediately.

Notes
Tip: You can make the brulees 24 hours ahead. Keep in fridge until ready, then add icing sugar and grill.

Notebook: - May 2009
Recipe by Sarah Hobbs